This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal.  Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prize each month.

Ingredients

1 Teaspoon sesame oil
Black pepper to taste
6 Green onions, sliced thinly
2 Red chillies, finely chopped
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
80ml Chinese rice wine
60ml Soy sauce
800g Beef strips
1 Tablespoon peanut oil
1 Brown onion, sliced thinly
1 Red capsicum, sliced thinly
100g Fresh shiitake mushrooms, sliced thinly
500g Choy sum, halved
60ml Water
80ml Hoisin sauce (I use blue dragon brand.)

Method

1. Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.

2. Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.

3. Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.

4. Add choy sum leaves, stir-fry until leaves just wilt.

5. Divide among serving bowls and top with remaining green onion.

I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.

4 Servings

All photo’s taken by me unless otherwise stated.